Friday, 7 October 2011

Caramel Filled Chocolates

I found this cool professional looking silicone chocolate mold at Victoria's Basement and felt I should give it go.
Easy and drool worthy, not to mention really impressive for guests (not that we had any, just wanted to eat chocolate really!) You could use any filling you liked. I chose caramel cause I made some the night before for no other reason than I wanted to eat caramel.

Caramel Filled Chocolates


1 x 350g can condensed soy milk
100g vegan margarine
1½ tbsp golden syrup
200g vegan chocolate (I used Kinnerton's Dark)


In a saucepan heat condensed soy milk, golden syrup and vegan margarine until boiling, then simmer till thick.
Pour into a container/jug/bowl and refrigerate till firm.
In a small saucepan fill half with water and boil. Place a heat proof bowl on top of the sauce pan.
Break chocolate into small pieces and place in the bowl, stirring until melted.
Place chocolate mold onto a tray or plate so it can moved easily once the chocolate is in.
Add a small amount to each chocolate mold, coating the bottom and sides well.
Refrigerate until hard.
Once hard take out of fridge and place a small amount of caramel in each mold, not above the chocolate line or it will leak out.
Pour the rest of the chocolate into each mold (you may need to reheat the chocolate if it has set).
Use a spatula or flat knife to level the chocolate on the top of the mold flat.
Refrigerate until hard (about 1/2 hour).
Pop out the chocolates and serve. You may need to break of excess chocolate from the bottom to neaten.

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